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Buckwheat properties worth knowing about

Buckwheat properties worth knowing about



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The healthiest is roasted buckwheat, which is white. Unfortunately, on store shelves we usually find the processed, roasted version, which is more pronounced in taste, bitter and has a slightly different smell, and also has only 50% of the nutrients available in unroasted groats. Therefore, it is better to look for unroasted groats to take advantage of all its amazing benefits. Buckwheat has unusual properties. Including it in the menu has a lot of benefits. Read why it's worth it!

Buckwheat properties known for centuries

Buckwheat arises from shelled buckwheat seeds, a plant from the knotweed family cultivated for thousands of years, flowering in July and August. It does not belong to cereals, but it is treated as such.

In our latitude it has been known since the 12th century, used mainly in the form of groats, but from buckwheat grains you can get flour that will be used for baking bread or cakes. Although buckwheat flour has a fairly distinct taste, when combined with other flours, it allows you to get a healthy and tasty material for baking, for example, bread. In this respect, buckwheat flour is many times better than wheat flour.

Buckwheat: composition

Buckwheat is a valuable source well-absorbed protein (at the level of 10-15%), comparable in terms of properties to that found in legumes. However, tests have shown that buckwheat is the best absorbable source of protein. It also contains amino acids that our body cannot make by itself. Delivers all exogenous proteins for example - lysine and tryptophan - not available in other known groats.

In addition to protein, buckwheat contains lots of carbohydrates in the form of starch and little fat. Lots of vitamins - especially from the group B (B3, B5), vitamin E, but also PP, folic acid, and minerals - potassium, iron, calcium, phosphorus, magnesium, between, zinc, boron, iodine and very valuable silicon.

Buckwheat does not contain gluten. Sometimes there is information on the packaging about this allergen due to the possibility of contamination of groats during packing in a plant where other groats are also present. In this case, to be sure of gluten-free it is advisable to dress up groats.

Buckwheat Health properties of buckwheat

Regular eating of buckwheat is great for our health.

  • improves digestion and ensures satiety - thanks to the high fiber content (there are about 6 grams of fiber in 100 grams) - it has twice as much fiber as rice or pasta,
  • has de-acidifying properties for our body,
  • cleanses the intestines of deposits and toxins,
  • prevents constipation,
  • Adds energy,
  • helps fight stress and insomnia,
  • strengthens bones,
  • has a warming effect,
  • protects against digestive system cancers,
  • it is recommended for people on a reduction diet,
  • prevents obesity,
  • lowers blood pressure and prevents hypertension,
  • helps in the treatment of anemia and prevents anemia,
  • seals and strengthens blood vessels,
  • provides valuable antioxidants (flavonoids) that fight the adverse effects of free radicals.

Buckwheat is not recommended for people with renal insufficiency suffering from stomach and duodenal ulcers.

How to cook buckwheat?

We cook buckwheat on low heat for about 20 minutes. It is very important to keep the right proportions - one scoop of groats for two scoops of water. After cooking, leave the porridge in a pot, waiting for the porridge to absorb the rest of the water. Pouring water after cooking porridge, we unnecessarily reduce the value of the porridge prepared.